Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Brookdale's Roasted Vegetable Cottage Pie Recipe

Roasted Vegetable Cottage Pie / Brookdale Health Hydro (p) 

Roasted Vegetable Cottage Pie / Brookdale Health Hydro (p) 

Roasted Vegetable Cottage Pie with Sweet Potato Mash

Roasted-vegetable cottage pie with sweet-potato mash is an interesting twist to this age-old dish. I like to add chickpeas too.

Serves 4-6


  • 1 red onion, cut into wedges
  • 1 red pepper, de-seeded and cut into cubes
  • 200 g patty pans, cut into quarters
  • 200 g baby marrows, cut into chunks
  • 1 small butternut, cut into small cubes
  • 2 medium brinjals, cut into small cubes
  • 100 g baby corn, cut into chunks olive oil herb salt and ground black pepper
  • 500 ml chick peas, cooked


  1. Rub all the vegetables, except butternut, with olive oil and salt and pepper.
  2. Spread on a roasting tray and roast @ 180 degrees until cooked. 
  3. Place butternut on a separate tray as will need to cook for a little longer. 
  4. Toss cooked vegetables with homemade tomato sauce.
  5. Add chickpeas.
  6. Spoon vegetables into a casserole dish (17 x 26 cm).
  7. Top with sweet potato mash.
  8. Sprinkle with grated parmesan cheese.
  9. Bake @ 180 degrees for about 20 - 30 minutes until a light colour on top. 
  10. Serve with a simple salad.


  1. Toss patty pans in the dressing and allow to stand for 20 minutes before serving. 
  2. Add the tomatoes and sprinkle with the lemon zest, salt and pepper.
  3. Spoon on to a salad platter.
  4. Sprinkle with the fresh chopped herbs.


  • Tomato Sauce
  • 1 onion, finely chopped
  • 2 cloves garlic
  • 30 ml tomato paste
  • 2 x 400 g tins whole peeled tomatoes, chopped
  • 15 ml basil, chopped herb salt and ground black pepper sugar to taste


  1. In a saucepan sauté onions and garlic in olive oil, then add tomato paste, chopped tomatoes and seasoning. 
  2. Allow to simmer for 30 minutes.
  3. Stir in chopped basil.
  4. Swrrt Potato Topping
  5. 5 large sweet potatoes, peeled and cubed herb salt and ground black pepper milk a little butter
  6. 15 g parmesan cheese, grated
  7. Place sweet potatoes in a saucepan, cover with water and cook until very soft. 
  8. Drain water and mash. 
  9. Can add little butter and milk - but often already nice and soft. 
  10. Check seasoning.

Sweet potatoes are a starchy root vegetable, a rich source of flavonoid antioxidants, vitamins, minerals and dietary fibre that are essential for optimal health. They are a storehouse of starch, a complex carbohydrate which raises blood sugar levels less slowly in comparison to simple sugars. This is ideal for diabetics, athletes, and busy individuals who would benefit from sustained food energy!

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713